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Cook Time: 30 mins / Prep Time: 15 mins / Serves: 3-4 / Recipe source: www.gourmettraveller.com.au
200g cooked spelt grains, rinsed and drained
2 heads broccoli, thickly sliced into florets
2 tbsp olive oil
50g roasted cashew nuts, coarsley chopped
1 red onion, finely chopped
1/2 cup (firmly packed) mint leaves, coarsley chopped
1/2 cup (firmly packed) coriander, coarsley chopped
1 tbsp lemon juice, or to taste
Extra-virgin olive oil, to taste
Salt and pepper, to taste
1/2 cup (firmly packed) mint leaves
1/2 cup (firmly packed) coriander
1 garlic clove, coarsley chopped
200g natural yoghurt
1. Soak spelt grains over night, rinse and drain. Cook spelt grains in a large saucepan of boiling, unsalted water until tender (30 mins aprprox). Drain well and cool briefly.
2. Heat a char-grill, brush broccoli with oil and grill until charred (3-5 minutes). Transfer to a bowl and add spelt, cashew nuts, onion and herbs. Squeeze lemon juice over the broccoli mixture to taste, drizzle with extra-virgin olive oil and season to taste.
3. For yoghurt dressing ,process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.
4. To serve, divide salad among bowls and top with yoghurt dressing.